Chinese Salt and Pepper Shrimp

Instructions

1. Prepare the shrimp
   Using kitchen scissors, cut down the back of each shrimp and remove the vein while leaving the shell intact. Rinse under cold water and pat thoroughly dry with paper towels. In a bowl, toss shrimp with Shaoxing wine and white pepper. Let marinate for 5 minutes.
2. Make the salt and pepper mixture
   In a small bowl, combine sea salt, black pepper, and five-spice powder. Set aside half for coating the shrimp and reserve the other half for final seasoning.
3. Coat the shrimp
   Place cornstarch in a shallow dish and mix in half of the salt and pepper mixture. Dredge each shrimp in the cornstarch mixture, shaking off excess. Make sure each piece is lightly but completely coated.
4. Fry the shrimp
   Heat oil in a wok or deep skillet to 375°F (190°C). Working in batches, fry shrimp until golden and crispy, about 1-2 minutes per batch. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
5. Prepare the aromatics
   Pour off all but 1 tablespoon of oil from the wok. Over medium-high heat, stir-fry minced garlic, ginger, white parts of green onions, and sliced chilies until fragrant, about 30 seconds. Be careful not to burn the garlic.
6. Combine and season
   Return fried shrimp to the wok and toss quickly with the aromatic mixture. Sprinkle with the reserved salt and pepper mixture. Toss for 10-15 seconds until well combined and fragrant.
7. Serve
   Transfer to a serving plate, garnish with the green parts of the green onions and additional chili slices if desired. Serve immediately while hot and crispy.